dimanche 21 septembre 2025

brownies

Fudgy Brownies

½ cup (115 g) unsalted butter
8 oz (225 g) semisweet chocolate (chopped or chips)
¾ cup (150 g) granulated sugar
¼ cup (50 g) packed light brown sugar
3 large eggs, room temperature
1 tsp vanilla extract
½ cup + 2 Tbsp (80 g) all-purpose flour
¼ cup (25 g) unsweetened cocoa powder
½ tsp fine salt
Optional mix-ins: ½ cup chopped nuts, chocolate chunks, or swirl of peanut butter

Preheat your oven to 350 °F (175 °C). Line an 8×8″ (20×20 cm) square pan with parchment paper, leaving an overhang for easy removal. Lightly grease parchment.
In a heatproof bowl set over (but not touching) simmering water, melt the butter and chocolate together, stirring until smooth. Remove from heat and let cool 5 minutes.
In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla until well blended and slightly thickened (about 1 minute).
Pour the melted chocolate mixture into the egg mixture and stir until fully combined.
Sift the flour, cocoa powder, and salt into the batter. Gently fold with a spatula just until no streaks of flour remain—do not overmix.
If using, sprinkle in nuts or chocolate chunks and fold once more. For a swirl, drop spoonfuls of peanut butter or cream-cheese mixture on top and swirl with a knife.
Transfer batter to the prepared pan, smoothing the top. Bake 20–25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
Cool completely in the pan on a wire rack (at least 1 hour). Use the parchment overhang to lift brownies out, then cut into 9–16 squares.

For extra fudgy brownies, err on the shorter bake time.
Let brownies rest overnight in an airtight container to deepen the flavor.
Swap semisweet for bittersweet chocolate for a richer bite.
Dust with powdered sugar or top with a sprinkle of flaky sea salt before serving.